Chop up the apple and add to the blender with the banana, dates and flaxseed. Cut the avocado in half, remove the stone and scoop out the flesh into the blender. Now add the spinach on top and pour in the almond milk and then the filtered water so it just covers the top layer of spinach.

This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.

Serves 1

Ingredients

30g Spinach

30g Rocket

½ Avocado

1 Artichoke Heart

1 Lemon

1 tbsp Hemp Oil (or Olive Oil)

¼ tsp Pink Crystal Salt

¼ tsp Black Pepper

Instructions

Wash the spinach and rocket in running water. Add to a large bowl.

Roughly dice the avocado and slice the artichoke heart and add on top of the salad.

Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!

Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.

Serves 1

Ingredients

1 Medium Sweet Potato

3tbsp Hummus

½ Ripe Avocado

30g Kidney Beans

1tsp Lemon Juice

1tsp Milled Flaxseed

1tsp Turmeric

1tsp Oregano

1/4tsp Rosemary

1/4tsp Black Pepper

1/4tsp Pink Crystal Salt

Handful Spinach, Watercress & Rocket

Method

Preheat the oven to 200C.

Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.

Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.